The heart of domestic animals is a delicious offal. Usually it is used to prepare all kinds of salads, forgetting about other delicious recipes. For example, chops, which turn out to be no less tasty than those made from a piece of meat.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The heart is a product that rarely appears on our tables. It is usually infrequently prepared. It has found great application in salads. Although in other recipes, the heart does not show itself badly. Chops are an example. They cook much faster than boiling a whole heart, and they turn out to be just as tasty as chops made from meat.
It should be noted that the heart is a by-product of the first category. In terms of nutritional value, it is not inferior to meat, and maybe even surpasses it. Thus, the heart contains 1.5 times more iron and 6 times more B vitamins than veal meat. Some people consider this by-product difficult for digestion, however, this is not entirely true. The heart contains 4 times less fat than beef, while the protein is found in the same amount. In addition to the noted benefits, other useful substances are stored in the heart, such as vitamins A, C, E, K, PP, and minerals (magnesium, zinc, phosphorus, sodium, potassium, calcium). It is difficult to assess all the benefits of a product. This is actually the healthiest by-product.
- Caloric content per 100 g - 115 kcal.
- Servings - 8-10 pcs.
- Cooking time - 40 minutes
Ingredients:
- Veal heart - 600 g
- Eggs - 2 pcs.
- Flour - 3 tablespoons
- Salt - 2/3 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking veal heart chops:
1. Drive the egg into a deep bowl, add salt and ground pepper. Add any spices and spices you like the most, if desired.
2. Stir with a whisk or fork to form a homogeneous liquid mass.
3. Wash the pork heart and pat dry with a paper towel. Peel off the tape and cut out any ducts and veins. Using a sharp knife, cut the offal into thin layers, like into chops, about 1 cm thick.
4. Beat them on both sides with a kitchen hammer so that the thickness of the chops is no more than 0.5 cm. In order not to stain the kitchen during this process, cover the heart with cling film, then splashes will not form.
5. Take the chop one by one and dip it into the container with the egg mass. Turn over several times so that the offal is well covered with liquid.
6. Transfer the chop to a plate of flour.
7. Turn the offal several times so that it is well floured.
8. Put the pan on the stove, add vegetable oil and heat well. Add the chops and set the heat to high. Cook on one side for about 5 minutes, until the chops are golden brown quickly.
9. Then turn the heart over to cook it. Fast frying will quickly create a golden crust that will preserve the juiciness of the food. Then screw the temperature down to the minimum level, cover the pan with a lid and simmer the chops under its own steam for 20 minutes. The readiness of the offal can be easily determined. Pierce it with a knife or fork: if the knife enters the heart easily, it means it is ready, it is going tight - further cooking is required. Serve the chops with mashed potatoes and fresh vegetable salad. In addition, such chops can be advantageously used as an ingredient in salad dressings.
See also a video recipe on how to make heart chops.
